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Recipe for :

Beef Bulgogee (Korean Beef with Garlic)

This is one of the recipes from a new contributor who will be known as Mrs Susie. In the very near future I will provide more information in the biography section. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"This is one of my favorite recipes. I had it at a work potluck and found out the main ingredients and went home and made it and made it and this is now my final recipe. ".


2 pounds beef roast cut very thin (approx. 1/4")
8 - 10 cloves garlic minced (it's a lot I know but trust me)
1/2 cup Kikkoman soy sauce
3/4 cup Aji Mirin (Japanese rice wine)
2 tsp. Sugar
2 green onions chopped (chop the greens also and put in a serrate cup)
1 tsp. Sesame seed
2 tsp. Sesame seed oil

  • Get a rump roast and have butcher cut into very thin slices, or freeze rump roast and take out of freezer and let sit on the counter until workable. (Still frozen but at least you can cut it with a sharp knife - do not use serrated knife)
  • Place in a zip lock bag.
  • Add rest of ingredients and place in bag with meat. Seal bag, make sure ingredients are well mixed in bag.
  • Put in fridge and turn every couple of hours (I like to make mine 24 hours in advance) 15 minutes before serving time, take out of bag and fry on medium heat.
  • Put the strip of meat on hot pan and, moving quickly, fill the pan. As soon as pan is filled turn over all the strips and as soon as last one is turned, remove all from pan. This takes about one minute to do. As soon as they are brown on one side you turn them and as soon as that side is done take then out. They cook very quickly because the meat is so thin.
  • This fills the house with a wonderful cooking smell.
  • You will have a caramelized brown mixture in the pan when you are finished. I add a little water (1/4 - 1/2 cup) and make a thin gravy that can be used with the rice you cook.
  • Sprinkle the top of the plate with chopped green onion tops.

Serves 6

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".